Natural Cocoa Cake

Natural Cocoa Cake is a solid intermediate product derived from cocoa beans through roasting, hulling, grinding, partial defatting (retaining 10–12% fat), and pressing. It serves as a core raw material for producing cocoa powder, functional foods, baking ingredients, and chocolate, with wide applications in the food, beverage, cosmetic, and pharmaceutical industries. Sourced primarily from major cocoa-producing regions like West Africa, its processing adheres to strict hygiene standards to ensure purity and the absence of additives.

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Products Description
Specification

Physical Characteristics
Color & Appearance: Dark brown to reddish-brown, compact texture, available in block or granular form.
Flavor Profile: Retains the rich aroma, slight acidity, and mild bitterness of natural cocoa, free from off-flavors or impurities.
Solubility: Fine particle size (≥99% passing 200-mesh sieve) ensures easy dissolution in water or oils for seamless processing.

Chemical Properties
Fat Content: 10–12% (medium-fat type), balancing sensory appeal with functional versatility.
pH Value: 5.2–5.8 (weakly acidic), enabling neutralization reactions with alkaline agents (e.g., baking soda) to influence leavening and color in baked goods.
Nutritional Value: Rich in polyphenolic antioxidants (e.g., flavanols), magnesium, iron, and dietary fiber, offering benefits like improved circulation and anti-aging effects.

Safety & Compliance
Microbial Control: Total plate count ≤5,000 CFU/g; yeast/mold ≤50 CFU/g; Salmonella and E. coli not detected in 25g/1g samples, respectively.
Contaminant Limits: Aflatoxin B1 ≤0.20 μg/kg, meeting international food safety standards.
Non-GMO: Certified GMO-free to align with clean-label demands.

Processing Advantages
Stability: Low moisture content (≤5%) and weak acidity inhibit microbial growth, extending shelf life (up to 24 months at room temperature).
Versatility: Directly usable in chocolate production, baking mixes, or further processed into cocoa powder or beverage bases.

Physical Parameters
Item	Standard Value
Color	Dark brown to reddish-brown
Form	Block or granular
Particle Size	≥99% passing 200-mesh sieve
Shell Content	≤1.75%
Chemical Parameters
Item	Standard Value
Fat Content	10–12%
Moisture	≤5%
pH Value	5.2–5.8
Ash Content	≤9%
Microbial Parameters
Item	Standard Value
Total Plate Count	≤5,000 CFU/g
Yeast/Mold	≤50 CFU/g
Salmonella	Not detected in 25g sample
E. coli	Not detected in 1g sample